Begin by heating the oil in a Dutch oven. Once simmering, add the mirepoix and cook for 3 - 4 minutes. Next, add the garlic and cook for 1 minute. Add the tomato paste and mix well. Cook for 1 minute to cook out the bitterness of the paste. Now add in all the sauce and spices and simmer for 20 minutes.
Combine all the ingredients except for the ricotta in a food processor. Blend into a paste. Transfer the pesto to a bowl and add 9 ounces of the ricotta. Mix until fully combined. With a spoon or ice cream scooper, form into balls.
Add the noodles to the tomato sauce and cook stirring occasionally. It will take 15 - 20 minutes for the noodles to soften. Add the parsley and mix well. Finish by adding the spinach and cooks until wilted. The last step is to drop in the remaining ricotta, followed by the mozzarella, and then, the pesto ricotta balls. Cook for 2 minutes.
Serve and enjoy!